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1
Press the firm tofu under a weighted board or wrap tightly in cloth and squeeze firmly by hand, working in stages, until no further water runs free. The tofu must feel dense and dry to the touch — damp tofu will fall apart in the oil and cause violent spattering.
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2
Grate the yamaimo to a smooth, viscous paste. Crumble the pressed tofu into a bowl, add the grated yamaimo, and work together until the mixture is uniformly cohesive. Fold in the lotus root, carrot, hijiki, wood ear mushroom, and sesame seeds. The inclusions must be cut small enough that the tofu matrix surrounds them; an excess of filling prevents binding.
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3
Divide the mixture into portions of equal size and shape each gently into a round patty, roughly 2 cm thick. This is where the dish lives or dies: the formed patty must hold its shape cleanly when lifted — if it cracks or slumps, the tofu is insufficiently pressed or the binder insufficient; in that case, press the mixture further or add a little more grated yamaimo before proceeding.
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4
Heat the neutral oil to 170–175 °C in a deep vessel. Lower the patties in carefully and fry without crowding. The fritters will puff slightly as internal moisture converts to steam. Fry until the exterior is golden brown and firm, turning once; if the colour deepens too fast, the temperature is too high and the interior will remain raw.
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5
Remove the fritters and drain immediately on paper. Ganmodoki absorbs oil readily and must be drained while hot. The finished fritter should feel light relative to its size, with a surface that yields to gentle pressure without collapsing.
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6
If destined for oden, blanch each cooled fritter briefly in plain boiling water before adding to the dashi pot. This removes surface oil and prevents the broth from becoming greasy. When the interior has absorbed the dashi fully, it will become custard-like — taste a cross-section: it should be deeply savoury throughout, no longer neutral.